Friday, November 14, 2008

Easy Peasy Bran Muffins

When I was growing up, my mom always made bran muffins. I loved them! loved loved loved, them. But I have never, not once, made them and I haven't lived at home since 1998. So I thought last week, that maybe it was time to make some for my kids. Especially since we are trying to cut down on the type of snacks they take to school, and make some more healthy snacks they can take instead. They turned out great!I'll add in my few modifications to her recipe., and please note, the recipe list is by section, it would take too long to make it all one big list and then tell you what order to go by. So just go by section ;o). Please note, if it is italicized, then that is the actual name of the cereal you're supposed to use.

In an even bigger bowl (make sure it will fit in your fridge first), I used a huge one, mix the following ingredients:

5 1/4 cup flour, wheat or white. Doesn't matter3tbsp baking soda2 tsp salt4 cups "NATURAL BRAN" (my mom says this is by the flour in the grocery section, I couldn't find it. I looked all over, and had no luck. It is supposed to be "powdery". But since I couldn't find it, I used "QUAKER OAT BRAN", in a little red box that was with the baking stuff. It is similar enough, and worked for us.

mix all the dry ingredients together in your huge bowl, then add Step Two ingredients and mix well. Lastly, add Step One ingredients and mix with a mixer. You should use a mixer when you add step 2 and step one actually. Please make sure you used a big enough bowl, because this recipe yields a TON, and I mean a TON, of dough.

Now that all of your ingredients are mixed up in a bowl, put it in the fridge overnight. You don't have to, but it helps the dough set better. In the morning, the dough will be very thick, this is normal. You'll probably have to use a spoon to scoop it into the muffin pan like I did.

In the morning, preheat your oven to about 375 and get out your muffin pan. Line it with paper cupcake/muffin papers and fill each one about 3/4s full. Bake for about 20-25 minutes. I originally started at 350, but 20 minutes in and they were still doughy. So experiment a little and see what your oven needs. 375 did it for us.

I only do 12 at a time, and we enjoy them when they're warm still with a bit of softened butter. Mmmm Yummy!!

This recipe actually keeps for 6 weeks in the fridge! So you can make fresh bran muffins every morning without having to worry about all the prep!

About Me

I'm a SAHM to 4 kids ranging from 5 to 10. 3 girls and 1 boy. My husband and I were married for 10 years when he tragically died in October 2009. Now I'm a young 31 year old widow with 4 kids to raise.